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Lunchbox: Mandarin Ginger Cashew Barley Grain Bowl

Prep: 25 min
Total: 25 min

Ingredients for 7 servings

  • 1 1/2 cups pearled barley, uncooked and raw
  • 1/2 red cabbage, finely chopped
  • 1 red bell pepper, chopped
  • 1 large carrot, grated or shredded
  • 1/2 cup cilantro, chopped
  • 1 can (8oz) water chestnuts, chopped
  • 1 1/2 cups frozen shelled edamame, thawed
  • 3 green onion stalks, chopped
  • 1 3/4 cups no sugar added canned mandarins
  • Dressing
    • 4 tablespoons avocado oil or neutral flavor oil
    • 1 tablespoon sesame oil
    • 4 tablespoons low sodium tamari or soy sauce
    • 2 tablespoons rice vinegar
    • 2 tablespoons rice cooking wine (optional)
    • 2 tablespoons fresh ginger, grated
  • 7 tablespoons crushed dry roasted cashews (1 tablespoon per serving)


Step 1

Bring about 3 cups of salted water to a boil, add the barley and cook for about 25 minutes until the majority of the liquid has been absorbed, then drain, let it cool, then add to a large mixing bowl.  Note: barley should be soft yet slightly chewy.

Step 2

Add the remaining salad ingredients to gently fold together.

Step 3

Whisk together the ingredients for the dressing, then drizzle over the salad. Gently fold the salad again, then top each individual serving with crushed cashews.

Step 4

If you’re making this for meal prep, keep the cashews separate.  You can grab my 50oz stainless steel container to keep your meals cold longer.